Rachael Ray: Curtis Stone Ricotta and Maple-Strawberry Crepes Recipe

Rachael Ray: Curtis Stone

Curtis Stone visited Rachael Ray to have some fun in the kitchen and prepare his Ricotta and Maple-Strawberry Crepes recipe. This is a great breakfast in bed idea for Mother’s Day, birthdays, or any other occasion.

As celebrity chefs, Curtis Stone and Rachael Ray probably have a lot in common. You can add something else to the list of things they agree about: Maple Syrup. They said you should always buy the real thing, not the cheap flavored corn syrup. They also suggested serving it warm every time. “You use less if you use the real stuff,” Stone said. Do you have a preference when it comes to maple syrup?

Rachael Ray: Curtis Stone Ricotta and Maple-Strawberry Crepes Recipe Ingredients

• 1 cup sifted All-Purpose Flour
• 1/2 cup Heavy Cream
• 4 tsp Sugar
• 1 tbsp room temperature Unsalted Butter
• 1 1/4 cups Whole Milk
• 2 Eggs
• 1 pinch of Salt
• Maple-Strawberry Syrup Ingredients
• 1 1/2 cups Pure Maple Syrup
• 2 cups sliced Strawberries
• 3 pods Cardamon (cracked open)

Filling Ingredients

• 3 cups Ricotta Cheese
• 1/4 cup Sugar
• 1 cup Sour Cream
• 2 Eggs
• 1/2 tsp Salt

Curtis Stone: Rachael Ray Ricotta and Maple-Strawberry Crepes Recipe Directions

1. Use a blender to combine flour with cream, sugar, milk, eggs, and salt, to a smooth consistency. Cover and chill for half an hour.
2. Heat a crepe pan or skillet on medium low. Use a paper towel dabbed with butter to lightly prepare the pan.
3. Pour 3 tbsp crepe batter into the center of the pan, swirling as it settles to distribute it evenly. Cook about 90 seconds, or until the edges start to lightly brown.
4. Use a silicone spatula to loosen the edges and flip the crepe. Keep cooking another minutes, or until it starts to brown.
5. Transfer the cooked crepe to a plate and repeat the steps until you have a total of one dozen crepes.
6. To make the syrup, mix maple syrup with cardamon in a saucepan on medium. Simmer two minutes.
7. Take off heat and add strawberries. Steep 10 minutes. Remove cardamon before using the syrup.
8. Use a mixing bowl to whisk ricotta with sugar, eggs, and salt.
9. Spoon 1/4 cup of this filling onto half of each crepe, with a border at the edge. Fold the crepe in half, then in half again.
10. Arrange crepes on a baking sheet and bake for eight minutes, until puffy and heated through.
11. Serve crepes with maple-strawberry syrup and sour cream.